Source:

Cyndee

Serves/Makes:1 bundt cake

Ingredients

• 1/2 cup (125 ml) butter or margarine
• 1-1/2 cups (350 ml) sugar
• 2 eggs
• 1 tsp (5 ml) vanilla
• 1-1/2 cups (350 ml) peeled, cored and shredded apple
• 1 cup (225 ml) canned pumpkin
• 2 cups (475 ml) all-purpose flour
• 1 tsp (5 ml) baking powder
• 3/4 tsp (4 ml) baking soda
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) ground cinnamon
• 1/4 tsp (1 ml) each ground nutmeg, cloves, and ginger
• 2 tsp (10 ml) grated orange rind
• powdered sugar

Preparation

• Cream butter, gradually beat in sugar.
• Add eggs, one at a time, beating well after each addition.
• Stir in vanilla, apple and pumpkin.
• Blend in dry ingredients (except powdered sugar), which have been mixed together, and orange rind.
• Turn into greased and floured 9 inch bunct pan.
• Bake at 350 degrees (175 C.) for 65-70 minutes, then turn out on rack to cool.
• When cool sprinkle with powdered sugar.

Comments

This doesn't rise enough to make a tall bundt cake and actually looks very appealing left upside down with the rounded side seeming like a crust.